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NTIS 바로가기Journal of food process engineering, v.10 no.1, 1987년, pp.53 - 70
BALABAN, MURAT O. , ZURITZ, CARLOS A. , SINGH, R. PAUL , HAYAKAWA, KAN‐ICHI
ABSTRACTHeat of sorption of moisture on foods can be estimated from sorption isotherm equations having both moisture and temperature as independent variables. Sorption thermodynamics dictate that the heat of moisture sorption should decrease with increased moisture concentration, or increased temper...
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